russ olin
TVWBB Platinum Member
This guy came for some lunch the other day, he was hungry. Look closely he has some prairie dog in his beak.
Last week we got a whole pork belly for $2.79 a lb. Trimmed it up and halved it. Froze one half for later and cured the other half.
After curing for a week, seasoned it up with more brown sugar & pepper. And into the Weber. This was my first attempt at the snake method. You know what they say, it takes a snake to know a snake. I figured that I could do it. It was the size of a big fat timber rattler. Loaded it up about 3/4 the way with charcols around the kettle. Used some hickory & apple wood chunks along with some little devil pellets.
About 4 hrs later checked and added a few more charcoals
Brought it in after 6 hrs on the Weber. Brought it to 145. Perfect! The smoker ran @170. Did great for the windy day that we had here.Even though I had to move the controls several times to keep it stable. On a nice day I am sure that this would not have been a problem.
After cooling it for a hour or so getting ready to do some slicing,
Got to try out the slicer we got for Christmas. works perfect on bacon.
Had to try some of the bacon and it was guud. All in all I like doing the snake method for doing bacon.
See Jim & Morgan I told you that it would work, LOL.
Last week we got a whole pork belly for $2.79 a lb. Trimmed it up and halved it. Froze one half for later and cured the other half.
After curing for a week, seasoned it up with more brown sugar & pepper. And into the Weber. This was my first attempt at the snake method. You know what they say, it takes a snake to know a snake. I figured that I could do it. It was the size of a big fat timber rattler. Loaded it up about 3/4 the way with charcols around the kettle. Used some hickory & apple wood chunks along with some little devil pellets.
About 4 hrs later checked and added a few more charcoals
Brought it in after 6 hrs on the Weber. Brought it to 145. Perfect! The smoker ran @170. Did great for the windy day that we had here.Even though I had to move the controls several times to keep it stable. On a nice day I am sure that this would not have been a problem.
After cooling it for a hour or so getting ready to do some slicing,
Got to try out the slicer we got for Christmas. works perfect on bacon.
Had to try some of the bacon and it was guud. All in all I like doing the snake method for doing bacon.
See Jim & Morgan I told you that it would work, LOL.
